Monday, January 4

happy new year dear readers. WOW 2010. I can't wait for a year of wonderful food, friends and family gatherings, field trips with amy and discovering the new and old. I think it is going to be a great year!

I apologize this post is coming late but these black eyed peas are good any time of year. This recipe we have made in my family for years. My mother always had a huge pot on and friends over on new years day. We did the same this year. These peas are more of a stew than a side dish so don't hesitate to make this the main meal. Oh course the secret ingredient is the "pig". That darn pig always steals the show! Have a great start to the new year!

black eyed peas by ann west (a judy sheean family recipe)

First I like this recipe to stew for some time 4-6 hours. So make it the day ahead if you like.

Wash dried black eyed peas in cold water. If you use fresh you will add them at the very end.

in a large pot with a lid add:

1 pkg black eyed peas

3 lbs pork shoulder roast

1 piece salt pork

1 ham hock

6 slices of bacon

1 onion - chopped

2 cloves garlic - crushed and chopped

1 15 oz can peeled tomatoes

1 tbls worcestershire sauce

1 tsp dry mustard

salt and pepper to taste

cover with water and boil slowly until done 2 1/2 - 3 hrs. (i like a little longer)